Quick and Easy Raw Chocolate Recipes

Transcription

1 Quick and Easy Raw Chocolate Recipes

2 Hello! You ve downloaded this ebook which tells me you re intrigued by raw chocolate making and want to see how to get started. I m so excited to share these quick and easy raw chocolate recipes with you. I still remember that first raw chocolate smoothie I made all those years back. How could I forget? It was meant to be a mint chocolate chip milkshake and turned out as a bitter, murky green mess of whole cacao nibs suspended in a thick banana and spirulina based concoction. I wanted to love it, but it was just terrible. From that moment, I knew I wanted to master raw foods. I love a challenge, you see. All the recipes inside are as quick and easy as I could get them and use a variety of chocolate by products, such as cacao paste, nibs, chocolate powder and cacao butter. I wanted you to feel confident in working with each by product and, hopefully, get to know them a little more intimately by the time you ve completed each recipe. I know it s massively cliche, by practice makes perfect and by making each recipe enclosed here, you ll be able to mark down like 15 of your 10,000 hours to mastery! Bonus! If you d like more creative ideas and inspiration, check out my website for loads of raw chocolate and dessert recipes. If you learn best by seeing it done, you can sign up for my FREE raw chocolate mini course.

3 Chocolate Candied Nuts Candied nuts are a simple and delightful little snack, but adding chocolate powder to them elevates them to the next levels of snacking! These chocolate candied nuts can be used to top your favourite breakfast cereal, added into chocolate for a fantastic crunch and nutty flavour or broken down and used to top an ice cream sundae. Feel free to add some spices, like cardamom, ginger, black pepper and cinnamon for a chai feel or maybe chipotle pepper, lime zest and ginger for a thai vibe. 150g nuts ( walnuts, pecans, hazelnuts, almonds, pistachios, etc ) 1. You can choose to use one nut or a mix of several. The nuts can be soaked in the same bowl. 2. Soak them for 8 hours - overnight and then drain and rinse them in a sieve. 3. Transfer to a mixing bowl and add the remaining ingredients. 4. Mix well to combine and evenly coat the nuts. 5. Pour the mixture onto a teflex/solid tray and dehydrate for 10 hours, then flip onto mesh and dry further hours or until crisp. 6. Store in an airtight jar at room temperature for several months. 20g ( 2 tbsp ) cacao powder 35g ( 3 tbsp ) coconut sugar 1 tsp tamari ¼ tsp sea salt

4 Chocolate Caramel Creams Medjool dates are the best thing mother nature has ever created, am I wrong?!? They re juicy little balls of natural caramel, as far as I m concerned. In this recipe we make a lovely and delicate coconut cream filling, not to overpower the date, but to match it s flavour profile and add some creaminess. Once set in the fridge, the coconut cream firms up and then we enrobe them in dark chocolate, either half dipped or the whole shabang, and roll them in a simple coconut garnish. Wonderful as a 3pm-slump-pick-me-up or a fantastic snack to pack in the kids lunch bags all the kids will want to trade with them! 15 fresh and moist medjool dates 100g ( ⅓ cup ) coconut butter 25g ( 1 tbsp ) liquid sweetener - maple, coconut or honey ½ tsp vanilla powder or extract pinch sea salt 1. Score the dates halfway just to get the pit out and create a little well in the centre. Place to one side while you prepare the coconut centre. 2. Mix together the second set of ingredients. 3. Take a small amount of the coconut cream mixture and use it to fill each date. Don t overstuff them. 4. Pop the stuffed dates in the fridge on a tray lined with greaseproof paper for 15 minutes or until the coconut cream is firm. 5. While the dates are in the fridge setting, melt the cacao paste down over a double boiler so it s ready to enrobe them. 6. Click here for a video on how to shave and melt the cacao paste and enrobe the dates. 7. You can either half dip the dates and then coat the dipped end in desiccated/shredded coconut or you can fully enrobe and roll in coconut. 200g ( 7 oz ) cacao paste

5 Chocolate Pots Chocolate pots are rich, indulgent desserts and this one is no exception to that rule. The coconut butter makes it creamy and light, like a milk chocolate vibe. The chocolate powder is there for flavour and the tamari gives depth to the chocolate. Cacao paste is used in conjunction with the coconut butter as a setting agent. Paste is what will firm the chocolate pot up just that little bit, so it s scoopable. YUM. 75g ( ¼ cup ) coconut butter 1. In a high speed blender or food processor (use the blender if you have one as it ll break the beans down better ) blend all the ingredients until the mix is smooth. 2. Pour between a few small bowls, ramekins or glasses and set in the fridge till firm - about 2 hours. 3. Make the cream while the pudding sets. 4. The puddings will keep 3-5 days in the fridge in an airtight container if you want to make them ahead of time. 100g ( 1 cups ) hot water 100g ( ½ cup ) coconut sugar 40g ( ¼ cup ) chocolate powder 1 tsp tamari 1 tsp vanilla extract or ½ tsp vanilla powder 30g cacao paste, melted

6 Coffee Hazelnut Brownies Brownies are one of the most popular raw desserts of all time, aside from Ganache Tarts, of course. These brownies are so deep in flavour from the beautiful combo of coffee, hazelnut and chocolate - that s just a winning combo! The cacao paste acts as a binding and setting agent, but also gives a lovely depth to these brownies. Chopped hazelnuts scattered on top make these brownies pop to the eye and offer a fantastic textural contrast too. Serve them with a cup of coffee and no one will ever forget you! 120g ( 1 heaped cup ) ground almonds 140g ( 1 cup ) oat flour 100g ( 1 cup ) cacao powder 175g ( 1 ¾ cup ) coconut sugar 1 tsp cinnamon 100g ( 1.8 oz ) cacao paste, melted 100g ( 5-6 ) medjool dates, pitted 100g ( 1.8 oz ) cacao butter, melted 100g ( ½ cup ) water 1. In a food processor, blend the first set of ingredient to combine well. 2. Add the second set of ingredients and pulse to mix. 3. Finally, add the last set of ingredients and half of the hazelnuts and pulse to combine. The mix should come together in the food processor and just form a ball. 4. Don t over process the mix or you ll break down the hazelnuts too much and leave no texture to them. 5. Line a baking tin of your choice ( mine was a 6 inch square springform tin ) with cling film, or use a silicone mould, and press the mix into the base of the tin. You don t need to worry about it looking perfect on top. 6. Roughly chop the remaining nuts and sprinkle them on top of the brownie, pressing them down into the top. 7. Pop the tin in the fridge or freezer to set, about minutes. 8. Once firm, remove and cut. Store in an airtight container in the fridge for 1 week or in the freezer for months. Allow to come to room temp before eating, so they re lovely and soft. For an extra treat, warm them in the dehydrator for 30 minutes before eating. 100g ( 1 cup ) activated hazelnuts

7 Ganache Tart Ah, the beloved Ganache Tart. There are many recipes floating around the interweb for raw ganache tarts, but this one is the real deal and it s simple to create. It s made in the classic way of mixing chocolate with liquid to created an emulsified chocolate treat. Set inside a nut crust, this tart is the ultimate raw chocolate dessert. Serve it after a light meal with red wine or a matcha latte and it s sure to be a show stopper. (Crust) 200g ( 1½ cups ) activated almonds, pecans or hazelnuts 35g ( 3 tbsp ) coconut sugar 10g ( 1 tbsp ) lucuma (optional) 2g ( 1 tsp ) vanilla powder or extract 2g (1 tsp ) cinnamon 25g ( 3 tbsp ) coconut oil or cacao butter, melted 20g ( 2 tbsp ) water (Ganache) 220g ( 7.7 oz ) cacao paste ( or your favourite chocolate ), melted 80g ( ½ cup ) nut/seed butter 100g ( ⅓ cup ) maple syrup or honey ( Crust) 1. Process all crust ingredients, except water and coconut oil, into a food processor until crumbly, but still with lots of texture. 2. Add coconut oil or cacao butter and water and process just to combine. 3. Line a springform tart tin with cling film and press the crust in, bringing it up the sides, if that is the type of base you desire. Press the crust so it s rather compacted. 4. Set in the fridge or freezer for 15 minutes. ( Ganache) 1. In a blender, combine the first set of ingredients on low-med speed. 2. With the blender running, slowly drizzle in the warm water and watch it emulsify ( because it s fun to watch ) 3. Pour into the crust and set in the fridge ( 4 hours ) or freezer ( 1-2 hours ). 4. If you re in a rush, make mini tarts, as they will set faster in the fridge / freezer. 5. Once the ganache is set firm in the centre, the tarts are ready. 6. Just pop them out of the tin by pulling the cling film up. 7. Use a knife that has been warmed under hot water, and then dried, to get that perfect slice and avoid any sticking while cutting. Repeat cleaning and warming the knife between cuts. 1 tsp vanilla powder or ½ tsp vanilla extract

8 Hazelnut Rochers Almost every student I have ever had the pleasure of teaching has wanted to learn to make a Ferrero rocher. Now, while these are not like the real deal, as they don t have that thin cookie layer ( still working on that bit :) ), they are as close as it gets round my house and I ve never had a disappointed customer. You can change out the nut butter for any type of nut or seed butter you fancy and match the nut/seed coating on the outside to the butter you re using. This way you are creating a new and unique recipe each time you make it! 100g ( ½ cup ) hazelnut butter, at room temperature 100g ( 4 oz ) cacao paste or your favourite chocolate, melted 75g ( ¼ cup ) maple syrup ½ tsp vanilla powder ⅛ tsp sea salt 200g ( 8 oz ) cacao paste or your fav chocolate whole activated hazelnuts 1. In a bowl, mix together the first set of ingredients. Taste for sweetness and adjust if desired. 2. Place the bowl in the fridge to cool for minutes. You ll want to check on it periodically - we want it firm, but not set hard, if possible. 3. Once it s firm, remove from the fridge and, about 1 tbsp at a time, roll the mix into balls and then insert an activated hazelnut into the centre of the ball. 4. Place the hazelnut pralines on a greaseproof lined tray as you go along. 5. Once all the mix has been rolled, pop them in the fridge to set fully. About minutes. 6. While they are setting, melt down your cacao paste or chocolate gently over a double boiler. 7. Now you re ready to finish the rochers. All you need is the hazelnut pralines, melted chocolate and roughly chopped nuts. 8. Place the pralines to your left, put the bowl of melted chocolate and the bowl of chopped nuts in front of you and an empty tray lined with greaseproof to your right. 9. Drop a praline into the chocolate, swirl it around to coat it and then fish it out with a fork, allow the excess to drip off before dropping it into the chopped nuts to coat. 10. Place the finished rocher on the tray to your left and repeat until all are done. Visual Learner? Click here to watch the whole melting and enrobing process before you give it a whirl. 100g ( ¾ cup ) activated hazelnuts, roughly chopped into a crumb

9 Hot Chocolate Have you ever had a traditional hot chocolate in Italy? They are nothing like the watery version we are accustomed to - the Italians know how to party! The base of this hot chocolate is, surprising, chocolate! By using chocolate ( paste / liquor or your favourite pre made chocolate ) you end up with a silky smooth, incredibly rich and thick hot chocolate, just as it was intended to be enjoyed. Have it with a light biscuit, like a biscotti, something suitable for dipping, for sure. 1. Using a sharp knife, shave the chocolate down. The smaller the pieces are, the quicker it ll melt. 2. Combine all ingredients in a blender and process on med-high speed until the chocolate is fully melted and incorporated. It s important that the wine is warm and the water is hot or the chocolate will not melt and emulsify. 3. Taste it and adjust the sweetness as you wish. Once you re happy with it, pour and serve immediately. 4. This drink is best enjoyed right away. 30g ( 2 tbsp ) nut or coconut butter 100g ( ½ cup ) hot water 50g ( 2 oz ) cacao paste, baking chocolate or your favourite chocolate 20g ( 1 tbsp ) maple syrup or your choice of liquid sweetener

10 Pistachio Strawberry Fudge I know we don t all have the time and patience to make perfectly tempered chocolate from scratch. Sometimes you just want to get your chocolate fix without spending hours in the kitchen, and if that sounds like your cuppa tea, then this one s for you! The consistency of this chocolate is more like a fudge and it eats so easily. Very moreish and takes less than 5 minutes to throw together, what s not to like? 100g ( ½ cup ) cacao paste 80g ( ⅓ cup ) coconut oil 50g ( ¼ cup + 1 tsp ) maple, or your choice liquid sweetener 1 tsp tamari 1. Combine the cacao paste and coconut oil in a bowl that leaves space for you to stir them together as they melt. 2. Pop on a double boiler and gently melt over a low heat. 3. Once they are both melted, mix in the maple and nuts/seed and fruits you prefer. 4. Pour the mixture into your choice of silicone moulds and pop in the fridge to set for minutes, or until firm. 5. Pop them out of the mould and store in an airtight container in the fridge for several months. I used pistachios and freeze dried strawberries, but you can use any combo of nuts/seeds and freeze dried or dried fruit that you d like. Small handful of roughly chopped pistachios Small handful of freeze dried strawberries

11 Pralines Praline is the cornerstone of so many recipes that I make and it s literally just mixing together nut/ seed butter and chocolate ( and sweetener, if you fancy it ). It s so easy to make and use in a variety of ways. In this recipe we make little pralines covered in chocolate and decorated however you wish. The ones I made were pumpkin seed butter based, enrobed in chocolate and simply garnished with a single, activated pumpkin seed. Perfection. 100g ( ½ cup ) nut or seed butter, at room temperature 100g ( 3.5 oz ) cacao paste or your fav chocolate, melted 50g ( 2 tbsp ) liquid sweetener of your choice 200g ( 4 oz ) cacao paste or your favourite chocolate Notes Enrobed chocolates are best to consume as soon as possible and not store in the fridge, however, if it s for home use and not for selling, it s fine to keep them in the fridge for a couple weeks. Their appearance may not be as wonderful, but the taste and quality will still remain. You don t have to enrobed pralines, they can be eaten as is or stored for several months in the fridge or freezer and enrobed as and when you wish. Just allow them to defrost fully before enrobing. 1. It s important all ingredients are at room temperature before using to make this recipe. If they are cold, the mixture will seize up while mixing. 2. Combine the first set of ingredients in a bowl and mix well. 3. Pour the mix into a silicone mould. 4. Tap the mould on the counter to remove the air bubbles and then pop the mould into the fridge or freezer to set, about minutes. 5. While they are setting, melt down your cacao paste or chocolate gently over a double boiler. 6. Now you re ready to finish the pralines. All you need is the melted chocolate, set pralines and something to garnish the top with, if you desire. Use something that reflects what s inside. In the image you see here, I used pumpkin seeds as I made pumpkin seed pralines. 7. Place the pralines to your left, put the bowl of melted chocolate in front of you, an empty tray lined with greaseproof and the garnish to your right. 8. Drop a praline into the chocolate, swirl it around to coat it and then fish it out with a fork, allow the excess to drip off before slipping it off onto the tray lined with greaseproof. 9. Garnish the top before the chocolate begins to set and then continue with the remaining pralines. 10. Place the tray in the fridge to set, about 5-10 minutes. 11. Store in an airtight container at room temperature for 4 days or in the fridge for 1-2 weeks. Visual Learner? Click here to watch the whole melting and enrobing process before you give it a whirl. You may wish to temper the chocolate too, click here for a video on tempering.

12 Truffles If you want to talk about finishing a meal in style look no further than divine chocolate truffles. This base recipe can be adapted to suit any mood, occasion or taste. Keep it simple and roll them in cacao powder or kick it up a notch and roll them in roughly chopped chocolate candied nuts. Keep the mix plain, spice it up, use mulled wine or coffee as the liquid oh man, the possibilities are endless. 70g ( ¼ cup ) nut/seed butter 200g ( 1 cup ) warm/hot water 150g ( 4 oz ) cacao paste, baking chocolate or your favourite chocolate - shaved 100g ( ½ cup ) coconut sugar ½ tsp cinnamon ½ tsp vanilla powder 1 tsp tamari ( optional for added depth ) 1. It s important that the water is warm / hot and the chocolate is shaved before you start this recipe. 2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender. 3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy. 4. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and small, it will take longer for the mix to set. Create as much surface area as possible for faster setting. 5. Leave the mix uncovered at room temp until it s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely. 6. Once set, dust your hands with a little cacao powder and roll the mix into small balls. 7. Don t use too much cacao powder or the chocolate won t stick to them when you go to enrobe them. Alternatively, you can simply dust them in cacao and call it a day. As seen in the image on this page.

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